You know those days when you want to give a familiar dish a little kick? That’s where Hot Pickle Sauce comes in—spicy, tangy, and just the right amount of unexpected. I first whipped this up on a whim one weekend, inspired by a jar of dill pickles that was starting to gather dust in my fridge. It turned out to be one of those happy accidents that keeps finding its way back into my kitchen.

What’s fun about this recipe is how customizable it is. Sure, I usually reach for the classic dill pickles, but you could easily swap in spicy pickles for an extra kick, or even bread-and-butter pickles for a hint of sweetness that plays surprisingly well with the heat of the peppers. Each variation brings its own personality to the sauce, from mellow and slightly sweet to bright and tangy, with just enough spice to make you sit up and take notice.

This isn’t just any hot sauce—it’s a pickle lover’s dream. Imagine the sharp, briny flavor of pickles, but with a fiery twist. The texture is smooth yet slightly thick, so it clings perfectly to whatever you drizzle it on. And the heat level? Totally up to you! Add just one small pepper for a gentle warmth, or toss in a few more for a sauce that bites back.

This versatile sauce shines in so many settings. It’s perfect as a game-day dip for veggies or chips, or as a secret weapon in your burger arsenal at backyard cookouts. But it’s also fantastic when you just want to zhuzh up a regular Tuesday night dinner—think roasted veggies, a drizzle over eggs, or even a quick way to elevate your pasta sauce. It’s the kind of recipe that you’ll find yourself reaching for whenever you want to surprise your taste buds.

Hot Pickle Sauce

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Hot Pickle Sauce is a spicy, tangy sauce that’s perfect for adding a zesty kick to your favorite dishes, from burgers to roasted veggies

• Author: Don Nicholas
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: Approximately 1 1/2 to 2 cups 1x
• Category: Sides & Sauces

Ingredients

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• 1 jar (16 oz) dill pickles
• 1 teaspoon dried dill
• A mix of jalapeño and serrano peppers, to taste

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Instructions

1. Remove the dill pickles from the jar, reserving the pickle juice. If using homemade pickles, remove dill heads and seeds, saving the garlic cloves.
2. In a blender, combine the pickles, garlic cloves, a bit of pickle juice, dried dill, and one small hot pepper.
3. Blend until smooth. Adjust heat with more peppers and consistency with additional pickle juice as needed.
4. Store in an airtight jar in the fridge and enjoy on roasted veggies, meats, dips, burgers, eggs, and more!

A few tips and tricks:​

• If you’re using different types of pickles, like bread-and-butter or spicy pickles, reduce the amount of added hot peppers initially. The sweetness or extra heat can make a big difference!
• For a bit more depth, try roasting the peppers before blending them in. It adds a subtle smokiness that complements the tangy pickle base.

This Hot Pickle Sauce has become a new favorite in my kitchen, and I can’t wait to hear how it works in yours! Try it out, tweak the heat to your liking, and share your version in the comments below. Did you use spicy pickles? Did you add an extra clove of garlic or go wild with the peppers? Let’s swap notes and find our favorite variations together!